Tony Bilson

World Renowned Australian Chef

Tony Bilson has been recognised as one of Australia's leading chefs for over 30 years. His restaurants have been milestones in the advance of Australian gastronomy and include Tony's Bon Gout, Berowra Waters Inn, Kinselas, Bilson's, Fine Bouche, The Treasury at Sydney's Inter-Continental Hotel, Ampersand and Canard.

Regarded as the Godfather of Australian cuisine, Tony has dedicated his life to the pursuit of excellence in gastronomy. In September 2004, Bilson’s was awarded Two Hats in the SMH Good Food Guide and the Restaurant & Catering Industry Awards for Best Restaurant in a Hotel.

Tony has promoted Australian food and wine overseas, working as guest chef in some of the world's most prestigious hotels, including the Hotels Inter-Continental, Manila and Singapore; Hotel Kempinski, Munich; The Taj Group, Mumbai, Madras, Bangalore, and Calcutta; the Hyatt Regency, Delhi; the Inter-Continental Resort, Bali; Hotel Inter-Continental, Chicago; Excelsior Hotel Hong Kong; The Plaza Hotel, New York; the Oriental Hotel, Bangkok; the Hotel Seiyo Ginza, Tokyo and the China World Hotel, Beijing.

During the course of his career, Tony has also published five books; Dining High (with Peter Doyle), A Chef's Journey, Cheeses, Fine Family Cooking and Tony Bilson's Recipe Book.

He has been a regular contributor to the Sydney Morning Herald's Good Weekend and has written for all major newspaper groups and food and wine magazines.

Regarding wine as an essential element in Australian gastronomy, Tony has been active in the development of different wine styles with some of Australia's major winemakers including Brian Croser, Adam Wynn and the Hill Smith Family. He has developed his own brand styles for all his restaurants, Cellarmaster Wines as well as wine wholesalers, and has managed international wine promotions including the Australia-India New Horizons Programme. He regularly visits VinExpo and has recently been commissioned to write a regular wine column for the Japanese market.

As a consultant, Tony has worked with the State Government of New South Wales, Colliers Jardine, Lend Lease, CRI Ltd, AMO French Airlines, NSW Tourism, Australian Contemporary Cuisine, Cordon Blue School Sydney, Milners, Lactos Cheers and Cellarmaster Wines.